Sticky Teriyaki Chicken Stir-Fry: Family Dinner in 20 Minutes
A quick and customizable dinner with flavorful sticky teriyaki chicken and vibrant veggies, perfect for busy weeknights.
Equipment
- Large skillet
Ingredients
For the Chicken
- 2 lbs Boneless Skinless Chicken Breasts
- 1 tsp Garlic Powder
- 2 tbsp Cornstarch for crispy texture
For the Sauce
- 2 tbsp Olive Oil for searing
- 1 cup Chicken Broth low-sodium preferred
- 1/4 cup Mirin or substitute with sake and sugar
- 1/4 cup Soy Sauce tamari option for gluten-free
- 2 tbsp Rice Vinegar
- 2 tbsp Brown Sugar or honey/maple syrup for variation
- 1 tbsp Fresh Ginger or ground ginger as a substitute
- 1 tbsp Sesame Oil for authentic flavor
For the Vegetables
- 1 medium Onion yellow preferred
- 2 cups Broccoli cut into florets
- 1 medium Red Bell Pepper
- 2 stalks Green Onions for garnish
Instructions
Recipe Steps
- Slice the chicken breasts into 1-inch strips and coat them with garlic powder, black pepper, and cornstarch. Set aside.
- Dice the onion, chop the broccoli into florets, and slice the red bell pepper.
- In a bowl, whisk together chicken broth, mirin, soy sauce, rice vinegar, brown sugar, minced garlic, fresh ginger, cornstarch, and sesame oil until smooth.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown, about 8 minutes per batch. Remove and set aside.
- In the same skillet, sauté onion for 1 minute, then add broccoli and red bell pepper. Stir-fry for 3 minutes until tender-crisp.
- Return chicken to skillet and pour in the teriyaki sauce. Cook for 1-2 minutes until sauce thickens.
- Garnish with green onions and serve over rice or favorite grain.
Notes
Optional: Serve with sesame seeds for added crunch.